Asparagus Caprese Salad with Basil Gremolata

  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: 4 1x



  • 1 lb asparagus, woody ends trimmed
  • 1 cup heirloom cherry tomatoes, halved
  • 8 ounce mozzarella balls
  • 2 tablespoons fresh basil leaves, minced
  • 2 tablespoons fresh parsley, minced
  • 1 tablespoon lemon zest
  • 1 clove garlic, minced
  • 2 teaspoons lemon juice
  • 2 tablespoons olive oil
  • salt and ground black pepper


  1. Bring a large pot of salted water to boil. Add asparagus to boiling water and cook for 3-4 minutes.
  2. While asparagus is cooking, make the gremolata by combining the basil, parsley, lemon zest, and garlic in a small bowl. Set aside.
  3. Drain asparagus and rinse with cold water to stop the cooking process. Pat dry with a paper towel.
  4. Place asparagus on platter and top with tomatoes and mozzarella balls. Drizzle with olive oil and lemon juice and sprinkle gremolata mixture on top.
  5. Sprinkle a little salt and black pepper to taste. Serve with asparagus warmed or chilled.